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Pressure Canning Homemade Marinara Sauce

A homemade tomato marinara made from fresh garden tomatoes and preserved using a tested pressure-canning method. Keep the tested proportions intact while canning, then adjust the seasonings to your family's taste when you open the jar.
Print Recipe
Servings: 9 pints
Course: Pressure canning
Ingredients Method

Ingredients
  

  • 30 pounds fresh tomatoes
  • 1 cup chopped onion
  • 5 cloves garlic minced
  • 1 cup chopped celery or green pepper
  • 1 pound fresh mushrooms sliced, optional
  • 1/4 cup vegetable oil
  • 2 tablespoons dried oregano
  • 4 tablespoons minced parsley
  • 2 teaspoons black pepper
  • 4 1/2 teaspoons canning or pickling salt
  • 1/4 cup brown sugar

Method
 

  1. Wash the tomatoes thoroughly.
  2. Remove the cores and quarter the tomatoes.
  3. Place the tomatoes in a large saucepan and boil uncovered for 20 minutes.
  4. Run the cooked tomatoes through a food mill or sieve to remove the skins and seeds.
  5. In a separate pan, sauté the onion, garlic, celery or green pepper, and optional mushrooms in the vegetable oil until tender.
  6. Combine the vegetables with the tomato pulp.
  7. Add the oregano, parsley, black pepper, salt and brown sugar.
  8. Bring the marinara sauce to a boil.
  9. Reduce the heat and simmer uncovered until the sauce reaches a good serving consistency. The original volume should reduce by approximately half. Stir frequently to prevent scorching.
  10. Ladle the hot marinara into hot canning jars, leaving 1 inch of headspace.
  11. Remove air bubbles, check the headspace again and wipe the jar rims.
  12. Center the lids and apply the bands fingertip tight.
  13. Place the jars in a properly prepared pressure canner and process according to your canner type and elevation.
Processing Time
  1. Pints: 20 minutes
  2. Quarts: 25 minutes
  3. Dial-gauge canner: 11 PSI at 0–2,000 feet; 12 PSI at 2,001–4,000 feet; 13 PSI at 4,001–6,000 feet; 14 PSI at 6,001–8,000 feet.
  4. Weighted-gauge canner: 10 PSI at 0–1,000 feet; 15 PSI above 1,000 feet.
  5. After processing, allow the canner to depressurize naturally according to your canner manufacturer's instructions. Remove the jars and allow them to cool undisturbed before checking the seals.